Skillet Fish With Tomato Zucchini Sauce

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2 tbsp butter

1 onion , chopped

2 cloves garlic , minced

2 cups thinly sliced zucchini , (about 2 small)

1/2 cup diced sweet red pepper

2 tbsp chopped fresh oregano

3/4 tsp salt

3/4 tsp pepper

1/4 tsp hot pepper sauce

1 can (14 oz/398 mL) stewed tomatoes

4 fish fillets , (such as tilapia, catfish, haddock, or sole) about 6 oz (175 g) each

1 lemon , thinly sliced

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